Name: Italian Panzanella Salad
Ingredients: 2 tbsp (30 ml) olive oil (bread); 8 cups (2 l) Italian bread cubes (about 3/4 of a 1-lb/450-g loaf, cut into 3/4-in./2-cm cubes) (bread); 2 garlic cloves, pressed (bread); 8 cups (2 l) torn romaine lettuce; 1 cup (250 ml) mushrooms, sliced; 1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced; 8 oz (250 g) diced salami or ham; 1/2 cup (125 ml) pitted ripe olives, chopped; 1/2 cup (125 ml) sliced red onion; 1 medium zucchini, sliced (about 1 cup/250 ml); 1 cup (250 ml) Italian vinaigrette; 1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 ml)

Ingredients

2 tbsp (30 ml) olive oil (bread)
8 cups (2 l) Italian bread cubes (about 3/4 of a 1-lb/450-g loaf, cut into 3/4-in./2-cm cubes) (bread)
2 garlic cloves, pressed (bread)
8 cups (2 l) torn romaine lettuce
1 cup (250 ml) mushrooms, sliced
1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
8 oz (250 g) diced salami or ham
1/2 cup (125 ml) pitted ripe olives, chopped
1/2 cup (125 ml) sliced red onion
1 medium zucchini, sliced (about 1 cup/250 ml)
1 cup (250 ml) Italian vinaigrette
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 ml)

Directions

Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan.
Bake 12–15 minutes or until golden brown. Cool completely.
In Collapsible Serving Bowl - (8 Quart), combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.